Archive for June, 2010

If I’ve said it once I’ve said it a million times: Eat more veggies! And if I’ve heard it once I’ve heard it two million times “Dr Brooke I’m soooooo bored of salad”. A mixed green or spinach salad is fine, but don’t be afraid to experiment with the scads of produce at your grocery store… Boredom is optional.

Below are some new and interesting recipes I’ve whipped up that should keep you full of fiber, loaded up on anitoxidants and phytonutrients – and anything but bored! As a bonus – these can all be made ahead of time and keep at least a day in the fridge. This solves yet another problem – having to make a meal to take with you for lunch as you rush out the door. Enjoy!

Tomatillo Chicken Bell Pepper Salad

4 Chicken breasts (2 lbs)

1-2 tbsp olive oil

1 clove garlic, chopped

6-8 tomatillos

½ purple onion

1 jalapeno, finely chopped

5-6 bell peppers (mix red, yellow and orange)

3 tbsp lime juice

Sea salt and pepper to taste

Cut chicken breasts into bite size pieces and sauté in olive oil and chopped garlic, let cool. Peel and wash tomatillos and then puree in food processor. Chop bell pepper into bite size pieces and dice onion and jalapeno. Put cut veggies and cooked chicken in large bowl, drizzle over 3 tbsp lime juice and tomatillo puree. Season with sea salt and black pepper to taste, toss and serve. This one tastes even better the next day.

Balsamic Black Pepper Chicken and Celery Salad

4 chicken breasts (2 lbs)

1-2 tbsp olive oil

3 tbsp capers

½ purple onion, diced

1 bunch celery, chopped

1 pint grape tomatoes, halved

3 tbsp (or more) balsamic vinegar

Season liberally with black pepper

Cut chicken breasts into bite size pieces and sauté in olive oil and chopped garlic, let cool. Dice onion, chop celery, halve the tomatoes and place in large bowl. Add chicken, capers and 3 tbsp (or more) of balsamic vinegar and season with black pepper, toss and serve.

Coconut Cabbage Coleslaw

1 head purple cabbage, chopped into thin slices

½ cup freshly chopped cilantro

1 red bell pepper, thinly sliced

Chopped small bunch scallions

Sauce:

2 packets Truvia sweetener

1 cup coconut milk

5 tsp white wine vinegar

Mix Truvia, coconut milk and white wine vinegar in small bowl and set aside. Toss chopped cabbage, cilantro, red bell pepper and scallions together in large bowl. Drizzle over sauce mixture and toss well. Season with sea salt and black pepper to taste. This one also tastes better the next day and goes well with chicken or fish.

Radiccio Strawberry Balsamic Bliss

1 head radicchio, chopped

1 cup strawberries, sliced

1 tsp xylitol

¼ tsp sea salt

3-5 dashes chili powder

Balsamic vinegar, about 3 tbsp

Toss all ingredients in large bowl and liberally dress with balsamic vinegar (start with 3 tbsp, add more to taste). Eating veggie never tasted so good. Goes great with a grassfed burger….yum.